Beef with wok vegetables

Ingredients for 6 servings:

• 800 g beef (fillet or lean roast without tendons)
• 100 g fresh ginger
• 3 garlic cloves, to taste
• 6 tbsp soy sauce, dark
• 3 tbsp oil (peanut oil)
• 1 tsp sambal oelek
• 2 m.-sized onion(s)
• 2 m.-large carrot(s)
• 1 small can/s of bamboo shoot(s)
• 2 red bell peppers
• 300 g sugar snap peas
• 150 g soy sprouts or mung bean sprouts
• 1 small can of chestnuts (water chestnuts)
• 200 ml meat broth
• ½ tbsp cornstarch (rice flour or cornstarch)
• e.g. chili sauce, sweet and sour
• Five-spice powder
• salt and pepper
• 2 handfuls of cashew nuts

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Cut the beef into thin, bite-sized slices. Peel the ginger and garlic and chop both finely. Place them in a sealable bowl with the beef. Add the soy sauce, oil, and sambal oelek and mix well. Marinate in the sealed bowl in the refrigerator for at least 1 hour (fillet), or preferably 4 hours (roast). Clean the vegetables and roughly chop the onions and peppers. Thinly slice the carrots, bamboo shoots, and water chestnuts. Halve the snow peas. Rinse the sprouts and drain well. Set the vegetables aside. Heat the wok until very hot. Mix the meat thoroughly again and fry in batches, stirring constantly. Remove the fried meat from the wok and set aside. When all the meat is fried, fry the onions and peppers for 1 minute. Then add the carrots and bamboo shoots and fry for another 1 minute. Now add the snow peas, sprouts, and water chestnuts and fry for another 1 minute. Stir the cornstarch into the cold broth thoroughly (otherwise there will be lumps), add to the vegetables, and let everything simmer for 5 minutes. Season with chili sauce and spices, stir the meat into the vegetables, and heat briefly. Meanwhile, briefly toast the cashews in a non-stick pan and sprinkle over everything. Serve immediately. Serve with Chinese mie noodles or jasmine rice.